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Details
Get a head start on delicious homemade chocolate chip cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, Vanillin), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Egg Whites, Dried Egg Yolk, Salt, Corn Starch, Artificial Color, Artificial Flavor, Sodium Silicoaluminate, Soy Flour, Nonfat Milk.
Directions
Prep Time: 5 minutes, Bake Time: 10 minutes. You will need: 1/2 stick (1/4 Cup) butter, margarine or spread*, softened (not melted); 1 tablespoon water. *If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 375F (or 325F for dark or nonstick cookie pan). Stir softened butter and water in medium bowl. Stir in cookie mix until soft dough forms. 2. Drop dough by teaspoonfuls 1 inch apart onto ungreased cookie sheet. 3. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change.
Do not eat raw cookie dough.
Warnings
Contains wheat, egg, milk and soy ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 3g4%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 105mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 13g
- Protein 1g
Details
Get a head start on delicious homemade chocolate chip cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, Vanillin), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Egg Whites, Dried Egg Yolk, Salt, Corn Starch, Artificial Color, Artificial Flavor, Sodium Silicoaluminate, Soy Flour, Nonfat Milk.
Directions
Prep Time: 5 minutes, Bake Time: 10 minutes. You will need: 1/2 stick (1/4 Cup) butter, margarine or spread*, softened (not melted); 1 tablespoon water. *If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 375F (or 325F for dark or nonstick cookie pan). Stir softened butter and water in medium bowl. Stir in cookie mix until soft dough forms. 2. Drop dough by teaspoonfuls 1 inch apart onto ungreased cookie sheet. 3. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change.
Do not eat raw cookie dough.
Warnings
Contains wheat, egg, milk and soy ingredients
Common questions
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